Toor Dal easily qualifies to be the creamiest of dals in Indian cooking. Its also very flavourful and highly versatile. Its delicious on its own but also make for a great base for amti, sambar, khichri, and bisi bele bhaat! I am particularly fond of cooking this dal with ginger and garlic, tempering it with hing, and then adding a big squeeze of lemon into it. Delicious and heavenly!!
3/4 cup toor dal (split pigeon pea)
5 cloves garlic, chopped
1/2" piece ginger, chopped
1/2 tsp haldi (turmeric)
1 tbsp ghee (clarified butter)
1/2 tsp zeera (cumin seeds)
1/8 tsp hing (asafoetida)
Salt to taste
1 small lemon
- Wash the dal well until the water runs clear.
- Place in a pressure cooker with the ginger, garlic, and turmeric.
- Pour in 11/2 cups water, and pressure cook for 5 whistles. (See note)
- Once done turn off the heat and let the pressure drop on its own.
- Open the cooker, add salt to taste and water as needed if the dal is too thick.
- Heat the ghee in a small saucepan, add the hing, then the cumin seeds.
- Once fragrant, turn off the heat. Pour this tempering into the dal and mix well.
- Warm dal, turn off the heat. Squeeze the lemon into the dal just before serving.
- The detail for the pressure cooker in Step 3 is as per my cooker. Kindly alter as needed.
- I generally do not cook toor dal in a saucepan on the stove as the process is time consuming and needs constant attention.
- Do not cook or heat the dal after adding the lemon juice.
Vegan Substitute: Replace the ghee in this recipe with a teaspoon of canola or coconut oil.
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